Chicken Confit

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Chicken Confit
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Ingredients
½ bunch thyme
1 stalk Celery
1 medium sized carrot
1 medium sized onion
800 grams clarified butter
1 kilogram Chicken legs
salt
freshly ground peppers
3 Star anise
500 grams green Beans
1 bunch scallions
1 head Lettuce (such as frisée or oak leaf lettuce)
1 tablespoon apple cider vinegar
3 tablespoons Canola oil
1 teaspoon Dijon Mustard
How healthy are the main ingredients?
Celerythymeapple cider vinegarMustardcarrotonion

Preparation steps

1.

Rinse thyme and shake dry. Rinse and chop celery and carrots. Peel the onion. Heat clarified butter in a pan. Season chicken legs with salt and pepper. Add to pan with star anise, thyme, vegetables and butter. Bring to a gentle boil and cook on low heat for 60 to70 minutes. Remove the pan from the heat. Remove the chicken legs and cool slightly. Remove and discard chicken skin and bones. Place the meat in a jar or a tall bowl. Pour vegetable and butter mixture through a sieve over the chicken. Discard vegetables. Refrigerate chicken confit until ready to serve.

2.

Cut beans diagonally into pieces and cook in boiling salted water for about 8 minutes. Drain. Slice scallions into thin rings. Wash the lettuce, spin dry and cut into bite-size pieces.

3.

Whisk the vinegar, oil, mustard, salt and pepper. Toss beans, scallions and lettuce with the dressing and divide salad among plates. Warm the chicken confit in the fat. Remove chicken with a slotted spoon and serve on the salad.